Located on the island of Nantucket, this boutique experience of world class wines and award winning food will forever change you. Over the past 22 years, the Nantucket Wine & Food Festival has become one of the most celebrated wine and food events in the country.
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Junior Top Chef Competition
10:00am - 12:00pm
White Elephant Village
19 N Water St,
Nantucket, MA 02584
Watch four teams of culinary students go head-to-head as they compete for the title of "Junior Top Chef Champion" with the prize of a $5,000 Culinary Scholarship benefiting the Nantucket High School Culinary Arts Program. Each team will have 30 minutes to strategize with their Chef Mentor, and then the clock will start ticking. The teams will be given a mystery basket of ingredients and will have one hour to prep, plate, and present their dishes to the Celebrity Chefs for judging. Judges include Karen Akunowicz of Myers + Chang, Brian Alberg of The Red Lion Inn and Ed Brylczyk of Dole & Bailey.
You can meander through the tent and enjoy breakfast as you watch the action unfold at the Junior Top Chef Competition.
Admission is a $10 suggested donation to the Nantucket Food Pantry. Kids under 18 attend for free!
Brian Alberg, Executive Chef and Vice President of Culinary Development, The Red Lion Inn
Brian oversees all aspects of culinary operations for Main Street Hospitality and has been Executive Chef at The Red Lion Inn since 2004. A graduate of the Culinary Institute of America in Hyde Park, NY, he is a member of Chefs Collaborative and Boston Chefs, serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project and is the founding chair of Berkshire Farm & Table. Brian curates Berkshire regional dinners annually at the James Beard House and has been the selected chef for Outstanding in the Field every year since 2011. Brian is a staunch supporter of the local food movement in the Berkshires and Hudson Valley and he lives with his family in Kinderhook, NY.
Karen Akunowicz, Executive Chef/Partner, Myers+Chang
Chef Karen Akunowicz is a 2015, 2016 James Beard Nominee for Best Chef Northeast. She competed on Season 13 of Bravo TV’s Top Chef-California, and she is the Executive Chef/Partner at Myers+Chang in Boston, MA.
She co-authored the Myers+Chang at Home Cookbook (Houghton Mifflin 2017) and was called one of the “ 21 Badass Women Changing the Food Word” by Marie Claire Magazine.
A New Jersey native, Karen graduated from UMass Amherst and moved to Boston. For years, she studied the art of hospitality as she bartended and managed restaurants. Drawn to the heat, pressure and hustle of the kitchen she enrolled at the Cambridge School of Culinary Arts.
She worked for Chef Michael Schlow and Christopher Myers at Via Matta in Boston’s Back Bay and helped to open the eclectic Beehive restaurant.
Throwing herself though a cracked window of opportunity, she packed her knives and moved to Modena, Italy. She found a red bicycle, inspiration and renewed passion for preparing even the simplest of food. Armed with a fool’s artillery of very little Italian, and no place to live, she staged at a small osteria, made pasta with little old ladies, and finally became the Chef at L’Avion blu Enoteca.
On return to the States, Karen had the opportunity to work for Chef Ana Sortun as her Sous Chef at Oleana restaurant in Cambridge. Karen embraced the farm to table mentality and studied Sortun's creative spice-driven cuisine.
A twist of fate landed her at UTEC Lowell, where created the Fresh Roots Culinary Program. She worked with Lowell’s most disengaged youth to teach them culinary skills and help them find employment. She was able to combine her passion for cooking and her desire to create community while teaching young people valuable job skills in a difficult economy.
As Executive Chef at Myers and Chang, Karen strives to create powerful, addictive, crave-able dishes that keep Myers+Chang at the top of everyone's go to list. She is married to her sweetheart LJ, who is an awesome vegetarian.